Monday, April 28, 2014

Food Post - Salmon with Soy Sauce and Brown Sugar Marinade

I am trying to put at least one recipe on here each week, at least for a while.  Here is the latest.

Gregg was away last week and he gave me leave to prepare all the foods that I love that he doesn't.  This is a family joke just in case you think he is being rather Victorian.  We have a deal, he doesn't eat liquorice in front of me and I don't eat hard-boiled eggs in front of him.  He also is not a fan of salmon so when he had been gone for a couple of days, I went down to the supermarket and bought a piece for myself.  I had found a recipe here which I wanted to try.

Soy Sauce and Brown Sugar Marinade

1-1/2 lbs. salmon fillets
Lemon pepper to taste
Garlic powder to taste
Salt to taste
1/3 cup low sodium soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Season salmon fillets with lemon pepper, garlic powder and salt.

Combine soy sauce, brown sugar, water and vegetable oil until sugar is dissolved.  Place fish in a large resealable plastic bag.  Pour soy sauce mixture over the fish and seal.  Turn the bag to coat.  Marinate for at least two hours.  I turned it over a couple of times during but I am not sure if this is necessary, so you decide if you want to bother with that.

The recipe gives you two choices for cooking, one on the barbecue and the other in the oven.  If you use the barbecue it says to cook the salmon 6 to 8 minutes on each side, or until the fish flakes easily with a fork.

I wrapped mine in foil just like in the recipe, and baked at 425 deg. F. for 15 minutes or again, when you can easily flake the fish with a fork. The flavor was lovely. 

What did I think of this dish?   Tasty!  It will be going in my make again file.  As it was just me I only bought a small fillet and downsized the marinade accordingly. 

If you cooked it on the grill it probably would have browned more, but I was happy with how mine turned out and I wouldn't change a thing.  You can always pop it under the broiler for a little while if you prefer, but be careful not to overcook it.  

I served it with a simple salad of lettuce, tomatoes and cucumber.  I am not a fan of dressings so I usually leave them off.  Another side was half a yam, cut into fries and roasted in the oven.

Now, where are those eggs?  Got me some boiling to do!  

 (photo found online)